Express
Premium
Harissa Shrimp
with cucumber crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp), Milk
- Calorie-Conscious
- Pescatarian
- Gluten-Smart
Chef
Maija Barnes
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In Your Box (serves 2)
- 8 oz. Shrimp
- 8 oz. Cooked White Rice
- 2 Persian Cucumbers
- 1 Lemon
- 2 oz. Harissa Spread
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Crumbled Feta Cheese
- ½ oz. Roasted Sliced Almonds
- 1 tsp. Buttermilk-Dill Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates43g
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Net Carbs39g
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Fat37g
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Protein24g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Box Grater
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Trim and grate one cucumber into a mixing bowl. Trim and halve second cucumber lengthwise, then cut into 1/2" half-moons.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely crush almonds.Pat shrimp dry. In another mixing bowl, combine shrimp, harissa (use less if spice-averse), and a pinch of salt. -
2 Cook the Rice
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice, buttermilk-dill seasoning, 1 Tbsp. water, 2 tsp. lemon juice, and butter to hot pan. Cover and cook until rice is heated through, 3-4 minutes.Uncover and stir in cheese, sliced cucumbers, and a pinch of salt until combined.Remove from burner.While rice cooks, continue recipe. -
3 Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While shrimp cooks, continue recipe. -
4 Make Crema and Finish Dish
Add creme fraiche and a pinch of salt to bowl with grated cucumber. Stir to combine.
Plate dish as pictured on front of card, topping rice with shrimp. Garnish with crema and almonds. Squeeze lemon wedges over to taste. Bon appétit!
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